It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century.
For the Filling
- 1/2 cup lightly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup cannabutter melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- ½ cup raisins substituting, pecans, walnuts, or chocolate chips also make good variations
To prepare the pastry
- Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea-sized pieces.
- Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not overwork the dough; handle it only enough so that the dough stays together.
- Form the dough into two rounds about an inch thick.
- Wrap in plastic wrap and let rest in the fridge for about a half-hour.
- Roll out on a lightly floured surface. Cut into rounds with a 4-inch cutter. Fit into muffin cups.
- Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
To make the filling
- Combine all filling ingredients except raisins.
- Mix well.
- Sprinkle raisins in a single layer in the bottom of the pastry-lined muffin cups.
- Fill 2/3 full with syrup mixture.
- Bake on the bottom shelf of the oven at 400 degrees F for 12 to 17 minutes.
- Cool completely on a wire rack and remove tarts from pans.